Comfort Food Research Articles

Exploring Food Preferences as a Pre-Step for Developing Diabetes-Friendly Options in Adults with Diabetes and Prediabetes.

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20-70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey-HSD were performed to compare outcomes across the groups. Men, the 41-70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20-30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework.

Effects of Chronic Stress and Comfort Food in Testicular Morphology in Adult Wistar Rats.

To investigate the effect of chronic stress on testicular morphology in adult Wistar rats, as well as the impact of comfort food consumption on these parameters. 32 Wistar rats (10 weeks old) were divided into four groups: control (C), stressed (S), control + comfort food (C+CF), and stressed + comfort food (S+CF). Chronic stress was induced by the restraint method during 8 weeks in groups S and S+CF, while groups C and C+CF were maintained under normal conditions. Groups C and S received a standard rat chow diet, while groups C+CF and S+CF received both the standard chow and comfort food (Froot Loops®). After 8 weeks of experiment, all animals were euthanized and the testes were collected for histomorphometric, immunohistochemical and gene expression analysis. Comfort food was preferred over standard chow in groups C+CF and S+CF, but this preference was more preeminent in stressed animals (S+CF). The consumption of comfort food resulted in testicular weight reduction. The seminipherous epithelium was reduced in group S in comparison to controls. While comfort food also reduced the epithelium in C+CF in comparison to controls, for group S+CF the comfort food ameliorated the stress-induced damage. The cell proliferation rate and the relative expression of StAR and BLC2 genes were similar between the groups. Both chronic stress and comfort food consumption resulted in morphological alterations of the testes but the consumption of comfort foods during chronic stress partially prevented the stress-induced detrimental effects on testes.

Tackling Cravings in Medical Weight Management: An Update on Pathophysiology and an Integrated Approach to Treatment

Background/Objectives: Food cravings involve a strong drive to consume palatable foods irrespective of nutritional status. Importantly, cravings contribute substantially to the obesity epidemic. Managing hunger alone is insufficient for weight management as this relates only to homeostatic eating and does not address the complex aetiology of hedonic eating and its crucial role in food cravings. Medical weight management clinics and anti-obesity medication trials do not routinely identify and address food cravings. Methods: We conducted a narrative review of the literature consisting of 115 peer-reviewed articles (original articles and reviews). We included articles focused on food craving pathophysiology, assessment, and management strategies providing contrasts against the current medical model of weight management seen in obesity pharmacotherapy trials as well as the current standard of practise. Results: We outline the neurohormonal and psychological drivers of cravings, which lead to a spectrum of eating behaviours, from comfort food eating to binge eating disorders. We provide an overview of ways of identification and measurement options, including their strengths and weaknesses, and an overview of management strategies and their cravings control efficacy, spanning lifestyle modifications like nutrition and sleep, psychological therapies (i.e., cognitive behavioural therapy [CBT], acceptance-based therapies such as mindfulness) and, last but not least, medications that not only are approved for weight reduction but reduce cravings. Finally, based on these findings, we provide a proposed integrated and iterative model that is able to evolve and adapt to the individual over time in tackling cravings for long-term weight loss maintenance. Conclusions: The findings emphasise the importance of cravings management and provide a synthesis on how cravings can be identified in a medical weight management setting, which can be practically implemented in an integrated iterative model spanning anti-obesity medications that have craving control data to evidence-based lifestyle and psychological interventions.

Assessing through a longitudinal study of dietary habits among Romanian school children: effects of COVID-19 pandemic as well as of a school based educational program for promotion of healthy nutrition.

The outbreak of COVID-19 has forced implementation of safety measures, leading to changes in people's lives. This study investigated several dietary habits among Romanian children before and during the pandemic. Also, it assessed the effectiveness of an educational program promoting healthy diet and evaluated factors influencing certain eating habits. A longitudinal study was conducted in schools. Students were assigned to Control and Intervention groups. Data were collected at baseline (T1) (October -November 2019, 880 children) and post-intervention (T2) (December 2020-February 2021, 484 students). 350 children participated in both assessments. Baseline measurements revealed inadequate consumptions of fruits, vegetables, dairy products, and increased intake of soft drinks and sweets. At follow-up, the Intervention showed significant improvements on average intake of fruits and vegetables and in children eating ≥ 5 servings/day, compared to its baseline. Regarding self-perceptions on dietary habits during confinement, children from both groups reported healthier behaviors, with a significant decrease of comfort food. Compared to the Control group, Intervention increased its average intake of fruits and vegetables, consumed more ≥ 5 portions/day, reduced the number ≥ 2 cups/day of carbonated beverages and ≥ 3 portions/day of sweets. Age, gender, weight management, body mass index were associated with dietary habits at T1. Age, gender, Intervention group, weight management influenced eating patterns at T2. Eating behaviors at T1 influenced dietary habits at T2. Our program demonstrated positive changes in students' dietary habits, despite challenges of COVID-19. Results highlight the role of health education and emphasize the importance of integrating such programs consistently in schools.

How Distressed Are Adolescent Students? A Mix-Method Study on High School Students in Northern Italy, Two Years after the Beginning of the COVID-19 Pandemic.

Adolescence is a central phase for the development of a person's identity, involving complex multidimensional changes and increasing vulnerability to distress. This study aimed to investigate the psychological well-being of adolescent students in Brescia (Northern Italy), two years after the beginning of the COVID-19 pandemic. An online survey investigated the extent and the reasons reported by high school students (13-21 years) for their emotional distress (ED), also considering other factors such as physical activity, nutrition, sleep and smartphone overuse. The main reasons for ED were classified through a qualitative analysis of the free-text answers. A total of 1686 students agreed to participate, and 50% showed a presence of ED. According to a multiple logistic analysis, adolescents were more at risk of ED if they were female (AdjOR 2.3), older (AdjOR 1.6), slept less than 8 h (AdjOR 1.5), perceived increased anxiety (AdjOR 3.4), and adopted certain eating behaviors, e.g., comfort food consumption (AdjOR 2.0). According to free-text answers, the main reasons for ED were "school pressure", "relationships with family and peers", "negative emotional states" and "the pandemic". The results show a high level of ED among adolescents, and the reported reasons may help to better address their psychological needs after the pandemic.

Consumers' familiarity level shapes motives and contexts for preparing and consuming dishes.

Consumers' familiarity with foods influences their expectations and experiences upon consumption. Familiarity has mostly been assessed using perceived familiarity when studying single foods. However, foods are often combined to create dishes, complex compositions eaten at various mealtimes. Hence, this paper aimed to study if and how the level of consumers' dish familiarity shapes their motives and preferred contexts for home cooking and consuming three dishes: one traditional dish, one adopted ethnic dish, and one mainly unavailable and unknown ethnic dish. First, we describe the operationalization of familiarity into the qualitative "consumer's dish familiarity index" (CDFI) used to determine participants' familiarity level to the dishes. CDFI includes four indicators (perceived availability, consumer's knowledge, preparation, and consumption). In-depth interviews (n=27) were conducted with Dutch and Chilean women, as the countries have contrasting levels of immigration and globalization, which are expected to shape their inhabitants' familiarity level with ethnic dishes. Most experienced consumers (high familiarity) mentioned more dishes and individual-related motives to prepare and consume a traditional or an adopted ethnic dish. Social- and individual-related motives were salient when a dish was unknown and/or not previously consumed. Consumers' familiarity level also guided their preferred social context and location when consuming the dishes. A dish barely available will likely be first consumed in a restaurant to try a new dish that is perceived as appetizing to eat. Results showed that convenience, wanting to eat comfort foods, and showing affection to others are important motivators to facilitate the adoption of dishes to be home cooked. PRACTICAL APPLICATION: This paper provides a novel approach to assess consumer familiarity to dishes. The qualitative consumer's dish familiarity index (CDFI) can be used in future investigations to assess and classify consumers into different dish familiarity levels by using four indicators. The outcomes of this study suggest consumers' familiarity level could serve as a reference for designing and/or improving (ethnic) foods and creating marketing campaigns to introduce them into (foreign) countries.

Taktik MPR Angan Coffee and Comfort Food Dalam Meningkatkan Awareness

Changing technology and increasing information encourages acceleration and lifestyle improvement. The growing lifestyle in the upper middle class that prioritizes drinking coffee as one of the activities they must do. To increase market demand for the need to drink coffee, Angan Coffee & Comfort Food also attended to answer the needs of the community. There are several coffee shops that are also present, for that Angan need Marketing Public Relations (MPR) to be able to compete and have certain characteristics that can distinguish Angan with other coffee shops. The purpose of this research is to describe the MPR activities conducted by Angan, as well as to analyse the success of the activities of MPR Angan. The MPR activities conducted by Angan is a form of workshop activities involving the public. So through this MPR activities can occur interaction between Angan and its target market, besides the event held by Angan is an activity that is an interest of the public itself. The research methods used in this research are qualitative descriptive research, which in this research, researchers becoming the key instrument. The technique of data collection used is an interview with the owner of the research subject, Angan Coffee and Comfort Food, and observe to visit Angan Coffee & Comfort Food. The result of a pull strategy with tactics derived in the form of events such as workshops, resulted in an increase in the attention of local communities around Jakarta to Angan Coffee and Comfort Food.

“Wait, Do I Need More Fiber?” Exploring UK Consumers’ Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake

BackgroundSufficient dietary fiber consumption is associated with well-established health benefits, yet such intake is currently suboptimal globally. Thus, there is interest in developing strategies to improve dietary fiber intake. One such approach is to increase the dietary fiber content of staple foods, but this needs relevant investigation. MethodsForty-two United Kingdom (UK) based consumers (18–76 y) were recruited to take part in seven focus group sessions investigating: (i) key factors in food choice; (ii) dietary fiber-related knowledge, awareness, consumption habits, and engagement levels; (iii) willingness to consume dietary fiber-rich staple foods; and (iv) gain initial feedback on dietary fiber-rich breads. ResultsOverall, key dietary fiber themes emerged such as knowledge (benefits, foods, recommendations and labeling), consumption (not measuring intake), barriers (convenience and knowledge), resources (education and public appeal), and topics (food examples and cooking). Consumers were positive per se to the idea of dietary fiber-rich staple foods but with various caveats (no changes in appearance, taste, and cost). White bread trends were centered around context (sandwich and toast), habit (comfort food), preferences (soft and fresh), and consumption is variable (daily to less often). In addition, consumers’ preferred labeling strategy for dietary fiber-rich breads was predominately focused on transparency and visibility. Overall, the newly developed breads were well received demonstrating the potential of our prototypes to fit into the white bread market; however, additional consumer insights are needed. ConclusionOur findings recommend combining education with a personalized element of advice, coupled with a collective effort from the government and food industry, as essential to help encourage a step-change in dietary fiber consumption in the UK population.

Impact of Globalization on Consumer Food Behaviour: A Comprehensive Review

The current market dynamics, including consumer food behaviour, are profoundly influenced by the processes of civilizational and cultural evolution, as well as the ongoing globalization phenomena. The discourse begins with an exploration of the theoretical underpinnings of globalization and its intersection with consumer food behaviour. It further delves into the broader phenomenon of globalization in the contemporary era and elucidates its specific impacts on the dietary and purchasing habits of consumers. The reviewed studies indicate that globalization has significantly influenced various aspects of consumer food behaviour. These include changes in grocery shopping patterns, an increased frequency of fast food consumption, and a heightened interest in both comfort foods and novel dining experiences. The pervasive reach of global media, multinational food corporations, and international supply chains has facilitated the widespread availability and popularity of diverse food products and dining practices across different cultures and regions. However, globalization's impact is not unidirectional. It has also catalysed the emergence of counter-movements and alternative consumer attitudes. There is a growing preference for locally sourced and environmentally sustainable food products, reflecting a backlash against the perceived homogenizing effects of globalization. Movements such as the Slow Food movement advocate for traditional and regional cuisine as a means of preserving cultural heritage and promoting sustainable agricultural practices. Additionally, heightened awareness of food safety and quality has led to an increased demand for organic and non-genetically modified food products.

Weight stigma as a stressor: A preliminary multi-wave, longitudinal study testing the biobehavioral pathways of the cyclic obesity/weight-based stigma (COBWEBS) model

Higher weight individuals often face significant weight stigma. According to the Cyclic Obesity/Weight-Based Stigma (COBWEBS) model, weight stigma operates as a stressor that increases the stress hormone cortisol and promotes comfort eating, thus resulting in weight gain. Such weight gain is harmful as it exposes individuals to further stigmatization. Thus far, no study has yet tested the mechanistic pathways of the COBWEBS model and prospective longitudinal studies are severely lacking. To fill this gap, the current study tested the biobehavioral pathways of the COBWEBS model using a 4-wave yearlong longitudinal study comprising 348 higher weight individuals. Using a structural equation modeling framework, we tested three cross lagged panel models for the putative mediator, comfort eating. The models examined either synchronous and/or lagged effects across weight stigma, perceived stress, comfort eating, weight, and future weight stigma. The best fitting model revealed significant associations between baseline weight stigma, perceived stress, and comfort eating within the same month. However, comfort eating did not significantly predict weight four months later. Weight status and baseline weight stigma both predicted future weight stigma as expected. Additionally, a separate path model with hair cortisol found that weight stigma predicted perceived stress four months later, but stress did not predict aggregate cortisol levels from months 10 and 11. Hair cortisol also did not predict later weight. This preliminary work lays the foundation for identifying modifiable targets of weight stigma, thereby offering potential avenues to reduce weight stigma's harm on higher weight individuals.

The COVID-19 Experience in Adolescents: Emotional and Behavioral Recall at the End of the Pandemic.

The COVID-19 pandemic and the resulting lockdown countermeasure may have significantly affected adolescents' physical and mental health. This study aims to assess adolescents' recollections of this period, also analyzing their current weight status along with factors they traced back to the epidemic phase and their current sports practice. A survey among 233 Italian adolescents aged 12.4 ± 0.9 years was conducted in October 2023. To achieve the research objectives, a new questionnaire was developed: the COVID-19 AdolesceNt/chilDren Lockdown Experience questionnaire (CANDLE). The new questionnaire was employed to gather data on the adolescents' recollections of the lockdown situation they experienced. The stature and weight of participants were measured directly. The results indicated that middle schoolers remember both positive and negative experiences of the lockdown: the change perceived as the most positive was spending more time with family, while social detachment from peers represents the most negative aspect. According to multivariate regression analysis, certain behaviors they assumed during the lockdown, such as comfort food consumption in boys and sleeping disturbances in girls, in addition to their current sports practice, affected their actual Body Mass Index. This study supports the evidence that changes caused by the COVID-19 lockdown affected adolescents' physical and mental health, albeit with sex differences.

Lifetime stressor exposure is associated with greater rewarding effects of stress-related eating

Acute stressors tend to shift preferences toward comfort foods, yet they do not ubiquitously increase the amount of food consumed. Moreover, although many individuals eat more under stress, others eat less or show no change. Although the precise mechanisms explaining this variability in stress-related eating are unknown, they may be driven by individual differences in the rewarding effects of comfort eating, which are enhanced by greater lifetime stressor exposure. To investigate this possibility, we examined whether differences in lifetime stressor exposure predicted reductions in negative affect following snacking (i.e., negative reinforcement) and if this effect was specific to stress-related snacking or snacking in general. Participants were 26 women (23 % non-White) between 20 and 45 years old (M = 31), with a mean body mass index of 26, who completed three laboratory visits. Participants completed an assessment of lifetime stressor exposure (i.e., STRAIN) on the first visit and, on two subsequent laboratory visits in counterbalanced order, were given snacks after an acute social stress task (i.e., TSST) or rest period. Greater lifetime stressor exposure was related to greater post-ingestive decreases in negative affect following the acute social stressor but not following the rest period. If stress-related eating is more comforting for women with greater lifetime stressors and contributes to a stronger stress-eating association, then this may inform obesity-related clinical treatments that target behaviors and cognitions related to reward-based learning.

Comfort food for Generation Z: a case study in Taiwan

The Generation Z cohort, born between 1995 and 2010, represents a substantial portion of the global population, experiencing their formative years in an era characterized by pervasive globalization. Comfort foods serve as tangible expressions of both individual and national dietary cultures. This study reveals that the comfort foods of Generation Z also reflect the locality and globalization of dietary habits. Exploring the comfort foods of Generation Z in Taiwan, this research categorizes them into four classifications: main meals, desserts and snacks, beverages, and fruits and vegetables. Among Taiwan’s Generation Z, approximately one-third of their comfort food choices hold specific cultural significance, reflecting the dietary transformations and historical trajectory of Taiwan over the past century. The study also identifies key experiences and recollections associated with Generation Z’s comfort foods, including enhanced mood, ritualistic engagement, and emotional solace; while leisure, hunger, and cravings are contextual factors influencing the consumption of comfort foods.

Comfort food concepts and contexts in which they are used: A scoping review protocol.

The objectives of this study are to clarify the scientific definition of comfort food, identify which methodologies are being used in research on this topic and which factors are associated with the consumption of comfort food. The consumption of comfort foods is subjective and influenced by individual experiences, as they are known and appreciated by the person. However, divergences about the definition of comfort food in the scientific literature reflect the heterogeneity of the methods used in the research, and consequently identification of possible factors associated with the consumption of this type of food, which can influence the knowledge about the consumption of these foods and their potential effects on the health of those who consume them. Works with a qualitative and quantitative approach published in full in indexed sources or in gray literature, available online in the databases consulted, without restriction on language or year of publication will be included. The protocol was built based on the methodological recommendations of the Joanna Briggs Institute (JBI) for scoping reviews and the recommendations of the Preferred Reporting Items for Systematic reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR). The Participants, Concept and Context (PCC) mnemonic strategy was built: general population, comfort food concept and world context. Based on this, search strategies were developed for different databases. Instruments were also developed for recording documents, extracting data, justifying the exclusion of documents and not obtaining access to content. A Pilot Study was conducted to test the developed methodology and instruments. The protocol has been registered with the Open Science Framework (OSF) (https://osf.io/gnza4/). The results will be presented in the review resulting from this protocol in three ways: accounting of the documents will be recorded in a PRISMA Flow Diagram, the main information of the studies and their frequencies will be presented in a table, and the union of these outcomes will be presented visually in a Graphical Abstract.

Crying over food: An extraordinary response to a multisensory eating experience

Recent years have seen a growing awareness of the extraordinary responses that can sometimes be elicited in diners by food. One such response is crying, and it was this unusual behaviour that chef Federico Rottigni anecdotally observed in response to one of the dishes on his recently-introduced Ayuhuasca menu. In particular, something about Serendipity, the seventh course on a nine-course tasting menu currently served at the restaurant in Milan makes some diners want to cry. This is the first of three dessert courses, and consists of a small bowl of rice pudding covered with white wafers which are broken onto the dish in front of diners at the point of service. But why do a number of the diners spontaneously break into tears during this course? Several factors that may be contributing to this extraordinary emotional response are outlined. Importantly, rice pudding can be considered a nostalgic comfort food associated with childhood for many people. The dessert is accompanied by a complex multi-element soundscape consisting of a school bell, the voice of a female school teacher talking in Italian; Later in the recording, a spatially discrete voice of an old woman reminiscing in English is also heard; At the same time, a simple, almost hypnotic, ascending and descending musical riff is played repetitively, while a music track with sustained low frequency notes appears to help draw people's attention to their own body (bodily sensations). Together, and possibly synergistically (superadditively), these various multisensory elements, both on and off the plate, contribute to delivering what can be classed as an extraordinary multisensory gestalt dining experience for a number of the guests.

Comfort Food, A food is medicine approach to enhancing pain care

Comfort Food, A food is medicine approach to enhancing pain care

Effect of stress coping strategies on comfort foods consumption: evidence from older Americans

PurposeComfort foods consumption and linkages to stress coping strategies have received little attention in the business research on food products and services. This paper aims to explore comfort foods consumption among older Americans and how stress-coping strategies are related to their consumption frequency and variety of comfort foods.Design/methodology/approachOlder Americans aged 50–99 years (N = 1,428) in the Health and Retirement Study were surveyed on their frequency and variety of comfort foods consumption and their consumption coping strategies. Data were analyzed and regression models were estimated.FindingsDemographically, baby boomer, male, and non-Hispanic whites reported higher frequency and variety of comfort foods consumption. Comfort foods consumption in frequency and variety was significantly higher (lower) when “eat more” (“use alcohol”) was the endorsed coping strategy.Originality/valueResearch findings furthered research on the consumption of comfort foods among older American adults and added new insights into their coping behavior, both of which may help businesses be more targeted in serving comfort foods to the mature market and the public sector to tailor their services to older adults.

Social class stigma and poorer health behaviors: Evidence from the eating in America study

Although the association between objective markers of low socioeconomic status (SES) and poor health is well established, one underexamined possibility is that over and above objective SES, social class stigma—experiences and anticipation of discrimination based on social class—might undermine people's ability to engage in healthy behaviors. Participants (N = 2022) were recruited between December 2019 and January 2020 via a national Qualtrics panel that was census-matched to the U.S. population in age, gender, income, race/ethnicity, and census region. Participants completed measures of class stigma, alcohol use, disordered eating, comfort eating, sleep disturbance, physical activity, and demographics. Controlling for objective SES and demographics, generalized linear regression models indicated that class stigma was associated with significantly greater alcohol use, disordered eating, greater comfort eating, and sleep disturbance but not less physical activity. Class stigma was not associated with health behaviors after full adjustment for weight/racial discrimination and psychological factors. Results from this investigation suggest that beyond one's objective SES, the stigma associated with having low class may also contribute to poorer health behaviors.

Dietary habits, depression and obesity: an intricate relationship to explore in pediatric preventive strategies.

Obesity and depression represent major health problems due to their high prevalence and morbidity rates. Numerous evidences elucidated the connections between dietary habits and the incidence or severity of depression. This overview aims to investigate the intricate relationship between dietary patterns and depression with the objective of elaborating preventive strategies for childhood obesity. Literature data recognized that there is a link between mood and food choices, with certain foods selected for their impact on the brain's reward centers. This behavior parallels the one observed in substance addiction, suggesting a specific neural mechanism for food addiction that contributes to overeating and obesity. It is important to note the significant correlation between obesity and depression, indicating a shared biological pathway influencing these conditions. Stress substantially affects also eating behaviors, often leading to increased consumption of pleasurable and rewarding foods. This can trigger a cycle of overeating, weight gain, and psychological distress, exacerbating mood disorders and obesity. In addition, consumption of certain types of foods, especially "comfort foods" high in fat and calories, may provide temporary relief from symptoms of depression, but can lead to long-term obesity and further mental health problems. Understanding these complex interactions is critical to developing preventive strategies focusing on dietary, emotional, and environmental factors, thereby reducing the risk of obesity and mood disorders.

Comfort Food as Consumer Preference in Purchasing Decisions

This study attempts to determine the comfort food preferences of consumers that are chosen when making selections about purchases. Whereas traditional food, which is a popular choice among consumers, will be the focus of the researcher's case study. The descriptive qualitative method was employed in this investigation. Domain analysis was the analytical approach used in this study. Simple random sampling as a data collection method. 100 residents of Jabodetabek participated in the study as participants. In order discover more about the respondents' choices, a questionnaire is used in this study, and interviews are conducted to elicit more detailed responses. Three respondents were interviewed after the questionnaire was given to 100 respondents by the researchers.The study's findings demonstrate that the younger generation's excitement for traditional cuisine as comfort food is excellent. Price, ease of obtaining food, and the food's characteristic taste are the next factors that affect consumer preferences for comfort food while making purchasing decisions. Culinary entrepreneurs will have opportunity to establish themselves in the food and beverage industry thanks to the comfort food boom. Thus, businesses should find it intriguing to offer classic cuisine varieties that the younger generation is less familiar with as a consumer alternative.These businesspeople's indirect expression of their love for Indonesia's motherland is to make traditional food the centerpiece of their cafes and restaurants. So that people don't solely rely on comfort food from abroad.